Save There's something about the smell of cinnamon hitting your kitchen at 9 AM that makes everyone emerge from their rooms like they've been called to something sacred. I stumbled onto cinnamon roll pancakes one Saturday when I had leftover brown sugar and was too lazy to make actual cinnamon rolls, so I thought, why not spiral them straight into the batter? The result was so ridiculously good that now they're requested every time someone stays over for breakfast.
I made these for my roommate the morning after she bombed a presentation, and watching her face light up after that first bite was somehow more healing than any pep talk I could've given her. She still texts me photos of pancakes she sees at brunch spots and says, "but yours are better."
Ingredients
- All-purpose flour (1 1/2 cups): This is your structure, so don't skip sifting it if you want truly fluffy pancakes without lumps.
- Granulated sugar (3 tbsp): Just enough sweetness in the batter so the glaze doesn't make it all too much.
- Baking powder (1 tbsp): This is your fluff agent—check the expiration date because old baking powder won't rise properly.
- Salt (1/2 tsp): Tiny but mighty; it balances all the sweetness and makes the cinnamon pop.
- Milk (1 1/4 cups): Whole milk gives the best tender texture, but 2% works fine too.
- Eggs (2 large): Room temperature eggs blend smoother and create a silkier batter.
- Unsalted butter (3 tbsp melted): Use real butter, not oil—it's worth the small extra richness in the crumb.
- Vanilla extract (1 tsp): The ingredient nobody thinks matters until they taste the difference.
- Unsalted butter for swirl (1/3 cup melted): Butter is the base of the swirl, so it needs to be genuinely melted and not hot when you add the sugar.
- Packed light brown sugar (1/2 cup): The brown sugar is what makes this taste like cinnamon rolls—don't use regular sugar as a substitute.
- Ground cinnamon (1 1/2 tsp): Fresh cinnamon from a container you've had less than six months tastes exponentially better.
- Cream cheese (2 oz softened): Let it sit on the counter for 10 minutes before you blend it or you'll get lumps.
- Butter for glaze (3 tbsp softened): Softened, not melted—the difference matters when making glaze.
- Powdered sugar (3/4 cup): Sift it first or you'll taste grittiness no matter how much you whisk.
- Milk for glaze (2 tbsp): This thins the glaze to a drizzle; add it slowly so you don't make it too runny.
Instructions
- Combine your dry ingredients:
- Whisk together the flour, sugar, baking powder, and salt in a medium bowl until everything is evenly distributed. There shouldn't be any little flour pockets hiding in the corners.
- Build the batter:
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until they're combined and slightly frothy. Pour the wet mixture into the dry ingredients and whisk just until everything comes together—lumps are actually your friend here because overmixing makes tough pancakes. Let the batter rest while you prep the toppings; this gives the flour time to fully hydrate.
- Make the cinnamon swirl:
- Mix the melted butter, brown sugar, and cinnamon in a small bowl until you have a thick paste with no dry sugar streaks. Transfer it to a piping bag or zip-top bag and snip off a tiny corner—too large an opening and the swirl will come out in globs instead of a delicate spiral.
- Whip up the glaze:
- Beat the softened cream cheese and butter together until completely smooth with no lumps visible. Add the sifted powdered sugar and vanilla, then whisk in the milk a little at a time until the glaze reaches a thin, pourable consistency that clings to a spoon.
- Heat your cooking surface:
- Get a nonstick skillet or griddle to medium-low heat—higher heat will burn the outside before the inside cooks through. Give it a light butter or oil coating and let it warm until a drop of water sizzles gently.
- Cook the pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet and immediately pipe a thin cinnamon swirl in a spiral pattern on top of each one. Wait until you see bubbles form across the surface and the edges look set (about 2 to 3 minutes), then flip carefully and cook the other side until it's golden brown and springs back slightly when touched.
- Finish and serve:
- Stack the warm pancakes on plates and drizzle them generously with the cream cheese glaze while they're still hot so it melts into all the crevices.
Save There was this one Sunday when my sister's kid took one bite and declared it tasted like a hug, and honestly, that's when I knew this recipe was something special. It's not just breakfast anymore—it's a tiny moment of joy on a plate.
The Secret to Fluffy Pancakes
The difference between flat pancakes and ones that actually puff up is understanding that your batter needs rest time and your heat needs to be gentle. I learned this the hard way by cooking pancakes on high heat and getting burned outsides with raw insides. Now I use medium-low and always let the batter sit; the results are infinitely better and nobody's disappointed anymore.
Why the Cream Cheese Glaze Works
Cream cheese and butter together create a glaze that's rich but not overly heavy, and it sets slightly as it cools instead of sliding off your pancakes in a pool. I've tried variations with just powdered sugar and milk, but the addition of cream cheese gives it a subtle tang that balances the cinnamon sweetness beautifully. It's the kind of small detail that makes people ask for the recipe.
Making This Recipe Work for Your Schedule
The beauty of cinnamon roll pancakes is that they're fast enough for a lazy Sunday but feel fancy enough for when you're trying to impress someone at brunch. You can prep the glaze the night before and store it in the fridge, then reheat it gently while the pancakes cook. The cinnamon swirl mixture actually gets better after sitting overnight because the flavors marry together more deeply.
- Make the glaze up to 24 hours ahead and reheat it over low heat with a splash of milk to loosen it.
- Prep your cinnamon swirl mixture the night before and keep it in a piping bag in the fridge so it's ready to go.
- Pancakes taste best eaten immediately, but you can keep them warm in a 200°F oven for up to 15 minutes without them drying out.
Save These pancakes have become the dish I make when I want to say something without words, and somehow everyone understands that. Cinnamon roll pancakes aren't just breakfast—they're comfort with crispy edges and a cream cheese glaze that makes everything feel a little bit better.
Common Recipe Questions
- → How do I create the cinnamon swirl in the pancakes?
Mix melted butter, light brown sugar, and ground cinnamon to form the swirl mixture. Pipe it onto the batter before cooking to infuse each pancake with warm cinnamon flavor.
- → What is the best way to cook these pancakes evenly?
Use a nonstick skillet or griddle over medium-low heat and pour a quarter-cup of batter per pancake. Cook until bubbles form on the surface, then flip carefully and cook another 2 minutes to ensure even cooking.
- → How can I keep the pancakes warm if making ahead?
Place cooked pancakes in a 200°F (95°C) oven to keep them warm without drying out until ready to serve.
- → Can I add extra spices to the cinnamon swirl?
Yes, a pinch of nutmeg can be added to the cinnamon swirl mixture to enhance the warm, spiced flavor.
- → What pairs well with these cinnamon-infused pancakes?
They pair beautifully with coffee or a spiced chai latte, complementing the warm cinnamon and creamy glaze flavors.